Mini Chocolate Peppermint Bundt Cakes

Festive mini chocolate Bundt cakes swirled with peppermint and drizzled in a yummy candy cane glaze. | Festive mini chocolate Bundt cakes swirled with peppermint and drizzled in a yummy candy cane glaze. |
prep time 10-15 minutes
cook time 30-60 minutes
yield 6 mini Bundt cakes


When it comes to desserts, we're on team mini. This recipe makes 6 mini chocolate Bundt cakes swirled with peppermint and drizzled in a yummy candy cane glaze - just the right number of cakes for each member of the family to customize their own! If you're a fan of full-sized desserts, simply double the recipe for a breathtaking cake to slice and serve after your holiday feast.

BY:Cupcake Project


For the peppermint swirl:

  • 12 mint-flavored striped white chocolate kisses, melted
  • 1/4 cup granulated sugar
  • 1 (8-ounce) block cream cheese, at room temperature
  • 1 large Nellie’s Free Range Egg

For the cake:

  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder, plus a little extra for dusting the pans
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup Nellie's Free Range Unsalted Butter, softened
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 3 large Nellie’s Free Range Eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk

For the glaze:

  • 2 cups powdered sugar
  • 1 tablespoon vegetable oil
  • 2 teaspoons vanilla extract
  • Crushed candy canes, to taste


To make the peppermint swirl:

  • Using a whisk or hand mixer, combine all ingredients in a small bowl and set aside.

To make the cake:

  • Preheat oven to 325F.
  • Grease the inside of 6 mini Bundt pans and dust with cocoa powder, or do the same with 1 (10-inch) Bundt pan (see note).
  • In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
  • In a medium-sized mixing bowl, beat together butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy.
  • Add the eggs one at a time, mixing well on low speed after each addition.
  • Mix in the vanilla.
  • Add in the flour mixture, alternating with the buttermilk in three additions.
  • Add the peppermint swirl batter and stir gently with a spoon or with a hand mixer to swirl. Do not overmix. The two batters should be swirled together but not fully combined.
  • Distribute batter evenly among prepared Bundt pans.
  • Bake for 30 minutes or until a cake tester inserted into the center of the Bundt comes out clean (a 10-inch Bundt will take twice as long to bake, about 60 minutes). Let cool 5 minutes, then remove cakes from pans and place on cooling rack.

To make the glaze:

  • In a small bowl, combine all ingredients except candy canes. If glaze is too thin, add extra powdered sugar.
  • Using a spoon or measuring cup with a spout, pour glaze over the top of each Bundt cake.
  • Shake Bundt pans gently to encourage the glaze to drip down the sides of the cake.
  • Top with crushed candy canes.


To make 1 standard 10-inch Bundt cake, simple double the recipe.

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